Slow Cooker Parmesan Garlic Chicken and Potatoes


2 pounds potatoes, cut into 1 1/2- to 2-inch chunks

2 tablespoons olive oil

1 teaspoon kosher salt

3/4 teaspoon ground black pepper

1/2 teaspoon paprika

2 pounds skinless, boneless chicken breasts

1 cup creamy Parmesan garlic sauce, such as Buffalo Wild Wings® Parmesan Garlic Sauce

1/2 cup water or chicken stock

2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese (optional)

1 tablespoon chopped fresh parsley, or to taste (optional)


Combine potatoes, olive oil, 3/4 teaspoons salt, 1/2 teaspoon black pepper, and paprika in the bottom of a slow cooker and stir until well coated.

Add chicken pieces on top and sprinkle with remaining salt and pepper.

Whisk Parmesan garlic sauce and water together in a bowl until well incorporated. Pour mixture over chicken and potatoes.

Cook on High for 4 hours (or on Low for 6 hours), or until chicken is cooked through and potatoes are tender.

During the last 20 minutes of cooking, add mozzarella and Parmesan and continue to cook, covered. Sprinkle with parsley to serve.


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